摘要
芽孢杆菌在不利条件下产生内生芽孢,芽孢壁厚且对外界环境有较强抵抗力,常规杀菌方法不易将其杀灭。芽孢在食品中萌发形成营养细胞,严重降低食品安全性,威胁消费者健康。文章从芽孢杆菌在食品中产生的危害出发,对热杀菌、高压杀菌、气体杀菌、化学杀菌以及促萌发杀菌等方法进行分析,比较其杀灭芽孢杆菌的效果以及优缺点。并对其杀菌机理进行探讨,指出膜受体、离子通道、核蛋白以及酶类对芽孢杆菌的影响。以期为芽孢杆菌的研究和控制提供理论参考和技术支撑。
Bacillus can produce endogenous spores under adverse conditions.As the spore wall is thick and has strong resistance to external environment,therefore,Bacillus is difficult to be killed by conventional sterilization methods.The nutrient cells produced in foods when spores germinating seriously affect food safety and threaten consumers'health.Based on the damages caused by Bacillus,this paper analyzed various sterilization methods,such as heating,high pressure,gas sterilization,chemical sterilization,and germination sterilization etc.The effects of these methods were compared and their advantages and disadvantages to kill Bacillus were analyzed.Besides,the effects of membrane receptors,ion channels,nuclear proteins and enzymes on Bacillus were pointed out,in order to provide theoretical reference and technical support for researching and controlling Bacillus.
作者
刘仁杰
梁珊
李哲
朴春红
LIU Renjie;LIANG Shan;LI Zhe;PIAO Chunhong(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第13期257-261,共5页
Food and Fermentation Industries
基金
吉林省科技厅项目(20160519013JH)
吉林省科技厅项目(20170312022ZX)
关键词
芽孢杆菌
杀菌方法
杀菌机理
Bacillus
sterilization method
bactericidal mechanism
